¼ lb. butter, at room temperature
¼ cup Major Grey mango chutney
6 slices of
Applegate Farms Organic Ham
9 slices thin white sandwich bread
Salt and freshly ground black pepper
Reserve 2 tablespoons of the butter to grill the sandwiches. Mix
together the chutney and remaining 6 tablespoons butter in a small bowl
until they are well mixed. Lay out the bread slices on a work surface
and spread each slice with chutney-butter, making sure you spread right
to the edge. Top the buttered side of a slice of bread with a piece of
ham, and repeat making a triple-decker sandwich. Use remaining bread
and ham to make 2 more sandwiches. Cut off crusts and any overhanging
ham, squaring off each sandwich. Wrap in plastic wrap or waxed paper
and refrigerate until ready to serve.
Melt the reserved 2 tablespoons of butter in a large non-stick skillet
and heat over medium heat. Add the sandwiches and cook on both sides
until golden brown, 2-3 minutes per side. Remove from pan and slice
into thirds then cut each piece in half. Sprinkle with some minced
chives or parsley.